These chewy rhubarb bars provide just the right amount of tartness and sweetness. They are simply unbeatable! —Renette Cressey, Fort Mill, South Carolina
In a large saucepan, combine the rhubarb, 1/2 cup brown sugar, 3 tablespoons water and lemon juice. Bring to a boil. Reduce heat to medium; cook and stir for 4-5 minutes or until rhubarb is tender.
Combine the cornstarch and remaining water until smooth; gradually stir into rhubarb mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside.
In a large bowl, combine the oats, flour, coconut, salt and remaining brown sugar. Stir in butter until mixture is crumbly.
Press half of the oats mixture into a greased 8-in. square baking dish. Spread with rhubarb mixture. Sprinkle with remaining oat mixture and press down lightly.
Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Editor's Note
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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Marilyn
Jul 23, 2020
I made these last night. They are very good. After reading the reviews before making them, I used 1 stick of butter and the crust held together well. I will also use more rhubarb filling the next time because I think there is too little filling. The rhubarb gives a nice contrast against the crust. I might also add 1 or 2 tablespoons of sugar in the crust recipe. The crust is slightly bland. Maybe some cinnamon, as well. Other fruits would also work as filling. I will make these again.
Dawn
Sep 8, 2019
Fabulous - after reading the reviews about them being crumbly I made them in little cake cases, worked petfectly.
Susan
Jun 29, 2019
These bars taste great, can really taste the tartness and sweetness ... BUT too crumbly and loose. **Need to tweak the recipe with either more butter or an egg someone suggested to hold the ingredients together so the bars cut nicely and not so crumbly.
krisbehr
Jun 18, 2019
I probably used too much fruit because mine were not “bars” per se, but they were quite tasty, to say the least. I thought the coconut was a weird addition, but it turned out to be a unique, nice flavor addition. I’ll definitely make this again and actually measure my rhubarb next time. ??
Krstos3
May 19, 2018
Made them as written. So delicious! Even better the next day!
shannondobos
Jul 29, 2015
These were a delicious way to use up the few stalks of rhubarb left after making a pie. I agree that the base and topping are crumbly, but it was more the top that was crumbly for me. I think the rhubarb filling bled into the base a bit and made it just right for me. However, next time I will add a bit more butter to the top to help it hold together a bit more. Tastes great!
aleanak
May 13, 2014
Excellent. Used a couple of the suggestions below. After dividing the topping in half, added 1 more TBLS of butter for the bottom to help keep it together and added 1/2 cup of chopped pecans for the topping.
toolbarsco
May 2, 2014
These bars are amazing. I took Danerlea's suggestion and used TOH Chocolate Caramel Bar crust for the top and bottom (I did not add coconut). Top with ice cream when they are warm and gooey fresh from the oven. Good the next day also (I refrigerated them). If you like this recipe you should try another great TOH recipe--Rhubarb Raspberry Slab Pie.
Pllewell
Jun 3, 2013
I made this twice already! I added 1/4 cup chopped pecans and it's the best crust/topping ever!,
Danerlea
Jun 2, 2013
I agree with the previous review- this recipe needs a little tweaking. The bars are delicious- but they are impossible to eat without a fork and plate. I think the next time I make them I'm going to double the filling and add coconut to the crust from TOH's Chocolate Caramel Bars.
Reviews
I made these last night. They are very good. After reading the reviews before making them, I used 1 stick of butter and the crust held together well. I will also use more rhubarb filling the next time because I think there is too little filling. The rhubarb gives a nice contrast against the crust. I might also add 1 or 2 tablespoons of sugar in the crust recipe. The crust is slightly bland. Maybe some cinnamon, as well. Other fruits would also work as filling. I will make these again.
Fabulous - after reading the reviews about them being crumbly I made them in little cake cases, worked petfectly.
These bars taste great, can really taste the tartness and sweetness ... BUT too crumbly and loose. **Need to tweak the recipe with either more butter or an egg someone suggested to hold the ingredients together so the bars cut nicely and not so crumbly.
I probably used too much fruit because mine were not “bars” per se, but they were quite tasty, to say the least. I thought the coconut was a weird addition, but it turned out to be a unique, nice flavor addition. I’ll definitely make this again and actually measure my rhubarb next time. ??
Made them as written. So delicious! Even better the next day!
These were a delicious way to use up the few stalks of rhubarb left after making a pie. I agree that the base and topping are crumbly, but it was more the top that was crumbly for me. I think the rhubarb filling bled into the base a bit and made it just right for me. However, next time I will add a bit more butter to the top to help it hold together a bit more. Tastes great!
Excellent. Used a couple of the suggestions below. After dividing the topping in half, added 1 more TBLS of butter for the bottom to help keep it together and added 1/2 cup of chopped pecans for the topping.
These bars are amazing. I took Danerlea's suggestion and used TOH Chocolate Caramel Bar crust for the top and bottom (I did not add coconut). Top with ice cream when they are warm and gooey fresh from the oven. Good the next day also (I refrigerated them). If you like this recipe you should try another great TOH recipe--Rhubarb Raspberry Slab Pie.
I made this twice already! I added 1/4 cup chopped pecans and it's the best crust/topping ever!,
I agree with the previous review- this recipe needs a little tweaking. The bars are delicious- but they are impossible to eat without a fork and plate. I think the next time I make them I'm going to double the filling and add coconut to the crust from TOH's Chocolate Caramel Bars.